For regular tomatoes that are green, look and see if there is a faint whitish star on the bottom.  If there is, you can pick them and keep them and they will eventually redden and ripen.  Without the whitish star, they won't.  I pick all my green tomatoes with  this star before the frost hits, save them in a dish to ripen and sometimes I have these ripened tomatoes up until Thanksgiving.  They aren't as good as a fresh summer garden tomato, but they are better than the pink winter tomatoes they sell in the stores.

I am guessing without this star the tomato is too immature to ripen.  With the star it will.

Cool nights really slow down tomatoes ripening.

Tomatoes need hot, humid days and nights to fully ripen,and yes, the temperatures are still warm in the day time, but now cool at night.  I'm thinking toward the first frost or sooner to be rid of this mess.  I have my tomatoes planted where there is full sun from sun up til late afternoonand now they've grown into the lawn and out into the driveway and the mess looks horrible in my front yard. I think I'll first cut back some of the cherry tomato plants and wait a little longer in hopes some of the large tomatoes at least begin to show pink.  Those I'll keep and use one of the many ways to help them fully ripen.

I studied many recipes on the internet for using green cherry tomatoes, including lots of different jam recipes, but I'm no longer interested in doing anything that requires storing in jars.  This is the first year I've not made strawberry jam in 12 years.  I only have a top freezer compartment in my fridge and it is stuffed full so there's little to no room to store jars of anything.  Very soon it will be time to make the chicken corn soup and I need to find room to store those containers.  Fortunately, a niece is coming from Washington, DC for a few days visit and we'll wipe out some of the freezer food.  I'm thinking of contacting some of the local food banks to see if any would like any green tomatoes so others could use them.